Catering Class Project

1. An Evening of Elegance at the Rockford Estates Project Presentation by Jenn Wilken HRM 2804 - Catering & Banquets Spring 2007

2. THE MENU Passed Hors D’oeurves Tequila Lime Shrimp (1.5 pp) Belgian Endive with Mango Salsa (1 pp) Reception Hors D’oeurves Beautiful Anti Pasta Display (1 pp) Brie en Croute (1) with Gourmet Crackers and Tapenade Spread to include: sun-dried tomato tapenade, olive tapenade, hummus, and black bean salsa served with gourmet tortilla chips and crostinis Pre-Set Salad Spring Mix Salad (4 oz.) with sliced strawberries, mandarin oranges, walnuts and raspberry vinaigrette dressing Served Dinner Cinnamon Apple Pork Tenderloin (6 oz.) Spinach Stuffed Crepe (Vegetarian Option) light crepes filled with spinach, basil, ricotta, sun-dried tomatoes and parmesan with vodka tomato sauce Citrus Rice Confetti (3 oz.) Sautéed Zucchini and Yellow Squash (4 oz.) Fresh Dinner Rolls with Butter (1 pp)

4. ROCKFORD ESTATES Room Measurements: 40’ x 60’ HORS D’OEURVES/ DESSERT DISPLAY WITH ICE CARVING KITCHEN ENTRANCE DJ 8’ x 3’ BUS STATION 3’ x 2.4’ BAR DANCE FLOOR (15’ x 18’) SEATING ASSIGNMENTS & HENDRY WINE FAVORS 6’ x 3’ x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x GIFT TABLE 6’ x 3’ x x x x x x x x x x x x x x x x x x x x 6’ 4’ 8’ x 3’ 6’ x 3’ 4’ HEAD TABLE 16’ x 3’ x x x x x x x x 3’ BRIDAL CAKE 2’ x 2’ x 4’ STAND KEY (Scale: 1/8” = 1’) 4 – 8’ Tables 3 – 6’ Tables 10 – 6’ Rounds 1 – 2’ sq. Stand 112 – Chairs x = Chairs 1 – 15’ x 18’ Dance Floor 2 – Bus Stations 3’ Bride Reserved Groom Reserved

5. SPECIAL REQUESTS Color Scheme Black/White/Silver Table Scape Host to Provide Table Décor and Setup Mirrors, Enclosed Candles, Black Rocks, Guest Books with Table Numbers and flowers for the cheesecakes Seating Arrangement Host to Provide Room Layout Chart and Name Cards Rockford Estates to Provide Easel Stand for Room Layout Chart Ice Carving from Artic Diamond Monogram in Oval Set Up on Hors D’oeurves/Dessert Table Specialty Red Wine Favors from Napa Valley 2003 Hendry Red Wine (60) One Per Couple Set Up on Seating Arrangement Table

7. DESSERT BAR Cheesecakes Four 6” Individual Iced Cheesecakes One Bridal Cheesecake Milk Chocolate Fountain Station including mini cookies, pineapple wedges, fresh strawberries, pretzel rods, marshmallows, mini Rice Krispie bars and vanilla wafers Gourmet Coffee Bar including flavored syrups, liqueurs, rock candy, and whipped cream